Salzburger Vienna Lager - Beer Recipe - Brewer's Friend

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Salzburger Vienna Lager

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: International Amber Lager
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 87% (ending kettle)
Hop Utilization: 85%
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Monday March 8th 2021
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OG: 1.052 FG: 1.009 ABV: 5.7% IBU: 25

1.060
1.013
6.1%
27.9
9.4
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Barke Munich Malt9 lb Barke Munich Malt 37 8 95.4%
7 oz German - Acidulated Malt7 oz Acidulated Malt 27 3.4 4.6%
9.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh (3.75 AA)2 oz Hallertau Mittelfruh (3.75 AA) Hops Pellet 3.75 Boil at 203 °F 63 min 25.37 50%
1 oz Hallertau Mittelfruh (3.75 AA)1 oz Hallertau Mittelfruh (3.75 AA) Hops Pellet 3.75 Boil at 203 °F 5 min 2.5 25%
1 oz Hallertau Mittelfruh (3.75 AA)1 oz Hallertau Mittelfruh (3.75 AA) Hops Pellet 3.75 Boil at 203 °F 0 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Fermaid O Other Mash 5 min.
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 419 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion 152 °F 144 °F 30 min
Infusion 144 °F 162 °F 30 min
1.5 gal Sparge 185 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.54 14.2  
Mash volume with grains 4.29 17.2  
Grain absorption losses -1.18 -4.7  
Remaining sparge water volume 4.39 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 4.85 g | 19.4 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 7.93 31.7
Equipment Profile Used: System Default
 
Notes

50 mins starting at 147, then raised to 162 for 25 mins. 90 mins total mash. pH was 5.17, right on the money.

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  • Public: Yup, Shared
  • Last Updated: 2021-03-15 15:22 UTC